Classic Smashed Cheeseburger Recipe

Name: Classic Smashed Cheeseburger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound freshly ground sirloin; 1/4 pound freshly ground brisket (if you can't find brisket, substitute ground chuck); 2 tablespoons unsalted butter, plus more if needed; 4 potato rolls, preferably Martin's brand; 2 tablespoons vegetable oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 4 slices American cheese; Four 1/4-inch-thick tomato slices; 4 burger-sized pieces green-leaf lettuce; 2 large griddle spatulas

Servings: persons

3/4 pound freshly ground sirloin
1/4 pound freshly ground brisket (if you can't find brisket, substitute ground chuck)
2 tablespoons unsalted butter, plus more if needed
4 potato rolls, preferably Martin's brand
2 tablespoons vegetable oil
Kosher salt, to taste
Freshly ground black pepper, to taste
4 slices American cheese
Four 1/4-inch-thick tomato slices
4 burger-sized pieces green-leaf lettuce
2 large griddle spatulas

1
In a large bowl, use your hands to gently combine ground sirloin and brisket. Divide into four equal-sized, loosely meat pucks about 2 1/2 inches thick. Place patties on a plate lined with plastic wrap or parchment; transfer to the freezer for 15 minutes (do not exceed this amount of time).
2
Meanwhile, heat a griddle, large cast-iron skillet, or large heavy stainless-steel skillet over medium-high heat. Melt 2 tablespoons butter and place the buns, cut-side down, in the pan. Cook until cut sides are golden-brown, about 2 minutes (you may need to do this in two batches, using additional butter if needed). Place toasted buns on four plates, reserving griddle or skillet.
3
Remove patties from freezer. Increase heat to high and add 2 tablespoons oil to the griddle or skillet; heat until oil begins to smoke. Working one at a time, add a patty to griddle and immediately press one of the spatulas flat on top of the patty. Use the handle of the other to hammer the spatula down, smashing the patty until 1/2 inch thick. (You'll have to hammer harder and longer than you might think.) Press down and slide the spatula to remove it without tearing the patty; generously season patty with salt and pepper. Repeat smashing process with remaining patties.
4
Flip each patty once the first side is deeply browned and crisp with craggly edges, 1 1/2 to 2 minutes for medium. Season the cooked side generously with salt and pepper, then add a slice of cheese and continue to cook until melted, 1 1/2 to 2 minutes more. Transfer cooked patties to bottom burger buns.
5
Top burgers with tomatoes and lettuce; spread top buns with Not-So-Secret Sauce and place on top. Serve immediately.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 pound freshly ground sirloin, 1/4 pound freshly ground brisket (if you can't find brisket, substitute ground chuck), 2 tablespoons unsalted butter, plus more if needed, 4 potato rolls, preferably Martin's brand, and more.

Yes, Classic Smashed Cheeseburger falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Classic Smashed Cheeseburger

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